One of the local grocery stores, always has yummy samples. Often they cook stuff up right in front of you, and then, here is the part where they get you: To make the yummy stuff, you gotta get the ready made sauce, the basting oil, the finishing butter, the frozen this, the prepared that. Pffff, I am not buying all that stuff, not only because it can get quite pricey for a girl like me who likes to cook and eat good things :), but also because often times there are unwelcome additions in some of those prepared dishes. Let’s take for example the basting oil, which makes very yummy things. I have sampled at least three so far and have ideas for, like
twenty a hundred more!
The official ingredient list goes something like this: Grapeseed Oil, Canola Oil, Dried Thyme, Dried Parsley, Natural Garlic Flavor.
I see two problems with that. First, why ‘Natural Garlic Flavor’? How about some real old fashioned garlic? And Second, I personally don’t like to use Canola oil, it’s made from a plant called Rapeseed (part of the mustard family) that was genetically engineered in Canada (The name “canola” was derived from “Canadian oil, low acid” in 1978). I am not a fan of GMO crops and avoid them, again, my personal choice.
Haha, see the window? 😉
But that said, basting oil is a great thing 🙂 You can use it on veggies, to flavor meats, to add some kick to a sauce, you name it, it can do it, and then some, it even washes your dishes while you sleep. Ok, now I am exaggerating just a little. So to avoid having to go without or having to go with a choice I am unhappy with, why don’t I just make that stuff? It’s cheaper and you get to control what goes in it, win and win!
Here’s my version:
- 1 3/4 cup grapeseed oil
- 1/4 cup extra virgin olive oil
- 2 tbsp dried thyme
- 1 tbsp dried parsley
- 1 small to medium garlic clove, crushed
- Using a funnel, fill a glass bottle with half the grapeseed oil, then add the crushed garlic, dried thyme and parsley, stuffing it in using a chop stick, if necessary.
- Wash whatever got stuck in the funnel down into the bottle using the remainder of the grapeseed and olive oil.
- Store in a dark cool place for a week before using.
- Shake it up before using
The oil starts to turn green as it sits, and the flavors blend. Use 1-2 tbsp to baste meat and vegetables for grilling or roasting, or add to pan braised dishes. Refrigerate
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